Chocolate-Cranberry Bark That Will Make Your Fall Heart Melt

Right now, the three things that make me happiest are as follows (in no particular order):
1) Beer-soaked bro-country (yes, I said it)
2) My guilty pleasure obsession with 19 Kids and Counting/ 90 Day Fiance (yes, I know)
3) Eating dessert first…and second…and third…

And with no further ado, the dessert I can’t stop eating: Dark Chocolate Covered Crack. Erm, Dark Chocolate Bark spiked with Cranberries and Almonds and Other Goodness. Picked up the recipe at Food Fete last week, and have subsisted on a steady stream of this healthy chocolate bark (Yes, it’s superfoods-loaded) from the folks at Nature’s Path ever since for breakfast, lunch, and that yes-I-deserve-a-snack-while-cooking-dinner treat. Enjoy!

Line a 9×13-inch pan with parchment paper so it overhangs the ends. Reserve 2 tbsp Qi’a for sprinkling on top of the bark. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat.

Stir in the remaining Qi’a and almonds. Pour onto the prepared pan and spread evenly. Sprinkle with the reserved Qi’a and sea salt (if using). Refrigerate for 1 hour or until chocolate is set.

Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.